Koulourakia - Easter Cookies
1 cup unsalted butter at room temperature
1/2 cup caster sugar
2 eggs (reserve one yolk for glaze)
3 cups flour
1 teaspoon baking powder
finely grated rind from an orange
1 teaspoon vanilla extract
1 tablespoon of fresh squeezed orange or lemon juice
sesame seeds
Cream butter. Add sugar gradually and cream together thoroughly. Add eggs, reserving one yolk for glaze. Beat well.
Blend in juice, vanilla, and grated rind. Stir in the dry ingredients. Knead well until dough is smooth and does not stick to your fingers.
Pinch off pieces and roll on board lightly by hand to desired length. Fold in half and make into braided twists or into S shapes. The cookies are usually about 2 inches in length.
Place on cookie sheet about an inch apart. Add a few drops of cold water to egg yolk and beat. Brush tops of koulourakia with yolk mixture.
Sprinkle with sesame seeds. Bake at 350 degrees for approximately 15 minutes or until lightly browned. I then cook them for another 10 minutes at a much lower heat to dry them out a bit. Place on cookie rack to cool.
Store in airtight container
makes 4 dozen - coffee dipping size
Notes
Optional: You may wish to add a little sugar and cinnamon instead of the sesame seed sprinkle for topping.
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